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1
Preheat oven to 375 degrees F. Spread almonds on baking sheet, and toast 5 to 10 minutes, or until golden-brown.
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2
Cool.
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3
Place raisins in 2-qt.
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4
container.
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5
Add 1 cup boiling water, cover container with plastic wrap, and cool.
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6
Drain.
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7
Heat 2 Tbs.
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8
butter in large skillet over medium heat.
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9
Add parsley root, and season with salt, if desired.
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10
Reduce heat to medium-low, and sautee 15 to 20 minutes, or until very tender.
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11
Transfer to blender, and blend with 1 1/2 cups hot water until smooth.
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12
Season with salt and pepper, if desired, and keep warm.
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13
Place large baking dish in oven, and preheat to 425 degrees F. When hot, remove dish, and add 4 Tbs.
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14
butter.
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15
Add cauliflower, and season with salt, if desired.
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16
Turn cauliflower to coat with butter.
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17
Bake 30 minutes, or until cauliflower is golden-brown.
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18
Meanwhile, heat remaining 2 Tbs.
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19
butter in large skillet over medium-high heat until hot and starting to foam.
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20
Spread plantains in single layer in skillet, and season with salt, if desired.
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21
Cook 3 to 4 minutes.
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22
Stir, and cook 5 minutes more, or until plantains are browned.
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23
Stir in almonds and chives.
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24
To serve: Spoon 1 1/4 cups parsley root puree in center of each serving plate.
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25
Top with 2 pieces cauliflower.
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26
Spoon plantain mixture over top; sprinkle with raisins and parsley.
